Saturday, May 14, 2011

Weekend Kitchen

Weekend Kitchen & Other Fabulous Things

Yesterday was my sister-in-law's birthday. This year, she asked for a penguin! This little guy was a fun challenge -- the pattern is available here.

It must be all in how you stuff your penguin, because his shape didn't turn out quite the same. Zelda still enjoyed some time in the sun room with him!

Happy Birthday, Amy!


This weekend felt perfect for some re-imagined comfort food. Just because it's "comfort food" doesn't mean it has to be ridiculously high in calories.

Oven-fried Chicken with Buttermilk Yogurt, Roasted Broccoli, & Garlic-Chive Smashed Potatoes
Serves 2

Buttermilk Yogurt:
1/2 cup plain yogurt
1 tablespoon buttermilk blend
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 teaspoon parsley

Roasted Broccoli:
2 heads broccoli, cut into florets
1 tablespoon EVOO
salt & pepper to taste

Garlic-Chive Smashed Potatoes:
3-4 medium Yukon Gold potatoes
1 tablespoon butter
1/2 cup skim milk
1 bunch fresh chives, finely chopped
salt & pepper to taste

Oven-Fried Chicken:
2 pieces chicken breast
1/2 cup corn meal
1/2 cup whole wheat flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground red pepper
1 teaspoon parsley
1 egg plus 2 egg whites

Preheat oven to 400 degrees. Put the racks at the second and fourth positions.

Mix all ingredients for the buttermilk yogurt in a small bowl & refrigerate until ready to serve.

Toss all ingredients for roasted broccoli in a medium bowl. Set aside until ready to roast. If possible, place baking dish in the oven while heating.

Wash & dry the potatoes. Cut the potatoes into 1-2 inch pieces. In a medium pot, cover the potatoes with salted water & bring to a boil over medium-high heat.

Meanwhile, pound the chicken to about 1/2 an inch with a heavy-bottomed pan. Cut each piece into 1-inch wide strips and set aside. In a pie pan, whisk eggs until well-beaten. In another pie pan, mix the corn meal, flour, & spices.

Put the broccoli in the oven on the top rack.

Dredge the chicken pieces in the egg mixture first, then in the corn meal mixture, pressing in to be sure the chicken is well coated. Lay the chicken pieces on a baking rack over a rimmed cookie sheet. Bake the chicken on the bottom rack in the oven until done, about 12-14 minutes.

While the broccoli & chicken are baking, drain the potatoes & return to the pot. Add milk, butter & garlic & smash together. Stir in chives, cover & set aside.

When the chicken is done & the broccoli is slightly browned, serve with the potatoes and yogurt dip.


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